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Sensory evaluation of microwave treated macaroni and cheese.

Journal Title:
Journal of food processing and preservation.
Journal Volume/Issue:
Nov 2002. v. 26 (5)
Main Author:
Guan, D.
Other Authors:
Plotka, V.C.F., Clark, S., and Tang, J.
Format:
Article
Language:
English
Subjects:
foods
noodles
semolina
recipes
microwave treatment
temperature
heat treatment
cooking
sterilizing
food quality
sensory evaluation
color
flavor
odors
texture
food acceptability
appearance (quality)
View in NAL's Catalog:
IND23336094